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Saturday, May 30, 2009

Cheetos & Old Bay

Now that it's summer again... or at least it's now after Memorial Day... it's time to remind everyone about that summertime taste sensation - CHEETOS & OLD BAY! Just get a bag of Cheetos, and sprinkle some Old Bay over them and shake the bag. It's simple, it's tasty and it's the perfect thing to bring for a summer cook-out!

Here's something bizarre: I've been trying to find a dessert that incorporates Old Bay. So far, nada. I was only curious because I've claimed to many friends, as do many Old Bay aficionados, that you can use it in just about anything. But a dessert? I've seen neither hide nor hare of that. I'm working on something right now to rectify that. Not saying it'll work, but I'm trying... :)

Aw this reminds me of the first time I had this delightful treat: at Roopa's for the miracle fruit party! It was such a funny (trashy?) contrast to our sophisticated flavor-tripping earlier in the evening.

This seems to be in the same family as Frito Pie. You buy a bunch of those little snack-size bags of fritos and spoon chili (preferably homemade) directly into the bags, sprinkle some cheese on top and serve right in the bags with a plastic spoon. Now how's that for trashy/classy? Very tasty!

Welcome to Pigtown Pigout

Pigtown Pigout is a Baltimore-based food blog which takes a look at local restaurants, farmers' markets, all sorts of food -from the simple to the exotic - and other things that interest me and catch my eye.

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Style Magazine says: Note to Baltimore restaurateurs: Tell your waitstaff to turn on the charm when Fairfax reserves a table. On pigtown-pigout.blogspot.com, the Pigtown resident and former caterer can be relentlesss. Merciful? No. Entertaining? You bet.

“I have fairly high standards and lived with a chef for a couple of years, so I know how a restaurant should be run,” says Fairfax, Director of Development at the Woodbourne Center. “I can be critical if small things are wrong, because I think that if you don’t pay attention to the small things, then you’re lax on the large ones.

For example, we recently paid nearly $350 for dinner for four then it took 35 minutes to get our car back from the valet service at the restaurant.”

House special: this Baltimore native has the inside scoop on locally owned places off the beaten path.

In an article in the Baltimore Sun, Rob Kasper said Pigtown, who also liked the raw rhubarb, said in her Pigtown Pigout blog that the berry gave everything "a warm round flavor."